What’s in season NOW (August)!
cumquats, grapefruit, lemons, limes, mandarins, nashi, olives, oranges, rhubarb.
Asian greens, beetroot, broccoli, brussel sprouts, cabbages, cauliflower, carrots, celery, celeriac, fennel, Jerusalem artichoke, kale, kohlrabi (green), leek, parsnips, pumpkins, silver beet, spinach, spring onions, swedes, turnips.
bay leaf, parsley, mint, rosemary, thyme, chives, oregano, marjoram, sage, bronze fennel, garlic, coriander.
Why eat seasonally?
Seasonal food is the freshest, most locally available, most nutritious, tastiest, and usually the cheapest food you can buy. Seasonal food comes from local farms, so produce is picked at its peak ripeness, and with maximum nutrients. Less fossil fuels are required for shipping, and food passes through fewer hands, returning more profits to the actual growers. And, best of all, buying what’s locally abundant is less expensive for you as well!
Why organic means diversity
Unlike most conventional farms that plant the same crops year after year, organic farmers plant diverse crops to build natural soil fertility. Most of us are so conditioned to the simple, conventional crops that saturate our supermarkets (think iceberg lettuce, broccoli, baking potatoes, packaged carrots), that we miss out on trying new, interesting and exciting fruits & vegetables that organic stores are able to stock. Seasonal eating is not only more interesting, but it also ensures that we get a wide variety of nutrients, all of which help protect us from poor health and allow our bodies to thrive.
At Green Onions we stock an enormous variety of produce, from the family essentials, through to the weird and the wonderful! If you see something that looks interesting, but you’re not sure what it is, please ask us. No question is too silly, and we love it when people try new things!